plant based mac & cheese

This week is all about creating that decadent flavour and texture, amping up the nutrients, and ditching the high fat, high calorie ways of those usual culprits in your typical creamy or mac n’ cheese pasta sauce (I’m lookin’ at you butter, cheese and heavy cream).

This sauce is so healthy, that there’s no shame in drinking it from the blender.

Actually, it’s highly encouraged.

When you’re just dying for that creamy pasta experience…but you don’t want to dose yourself with a big ol’ bowl of heavy cream sauce, this is the pasta sauce for you.

Steam potatoes and carrots for 10-15 minutes (until you can poke a fork through them)

Add all the sauce ingredients to your blender, including the carrots and potatoes

Bring your pasta pot to a boil.

Place broccoli in the steamer (add more water if needed), and steam for 5 minutes.

Back to the blender: blend sauce ingredients until smooth (you may need to use a tamper to help in the beginning, but it should blend on its own. Let it blend for a couple of minutes for optimal creaminess)

Cook pasta of choice 1 minute less than what directions say.

Meanwhile, heat a pan to medium, add 1 tsp of oil (avocado is best), then the vegan sausage. Cook for 5 minutes, flipping around every minute or so.

*OPTION: to use 1 less pan, wait until the pasta is finished, and add the sausage to the bottom of the pasta pot while the pasta sits in sink in the strainer*

Strain, pasta, then put back into the pot with the broccoli and sausage.

Add the sauce to the pot and mix until each pasta noodle is super creamy delicious!

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WELCOME

Hi, I'm Julia! I like to simplify plant-based eating and make yummy recipes. I'm a Registered Holistic Nutritionist, certified plant-based chef, Olympian, and I make cereal (Jules Fuel). Enjoy!
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